We spent 18 months in the Pacific Northwest in 2005 and 2006, and one of the great joys of the late summer and fall was the abundance of gorgeous produce. Rainbow chard was something I had never heard of before, but as the years have flown by, a greater variety of fruits and vegetables have appeared out here in the desert.
I was stunned by how very beautiful this bunch was as I washed it up for steaming. I didn’t do anything to the picture to enhance those incredible colors. The colors even held up under the onslaught of the steam, albeit a bit faded.
Adventures of Dorrie Anne 
Isn’t it gorgeous!! And tasty, too. We first tried it last year and decided to grow it. It did very well here in Massachusetts as it’s more of a cool weather crop. I spent an hour one day just photographing it in the garden.
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Are there pictures of your efforts on your site? I’d love to see it “in the wild”! I’ve seen it only tamed and in the supermarket “zoo”. ;->
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That looks yummy! We love chard at our house. Such a versatile plant.
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Chard is one of those vegetables that it is easy to overlook because it is so “fluffy” with the big leaves. I would have thought it would be more tough and chewy, but it cooks up beautifully, and is so tasty to boot.
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Now you are talking my favorite vegetable! Each color has a distinctive but subtle flavor – once just cooked the yellow chard and discovered it has a smooth almost-buttery flavor. Chard should be known as “the vegetable of the gods” in my estimation!
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Yes, very subtle and delicious.
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We live in a world that gives us beauty, whether a sunset sky, an ocean wave or the fresh produce that comes from the earth. Lovely capture.💛💛💛
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Beauty is in abundance everywhere one looks. Sometimes it is hard to separate the wheat from the chaff, though! ;->
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Great photo! 🙂
I recently baked steamed red Swiss chard with some eggs and cheeses. It was very tasty, but the interesting thing was that after baking, the red color disappeared altogether… quite a mystery…
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Thanks! The rainbow chard kept some of its color even through the steaming, but they were a bit pale at the end.
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After steaming it was still on the pinkish side, but after baking it was all gone…
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Interesting!
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That’s really like a painting from Picasso. Wonderful. I love chard, too, specially with gorgonzola sauce.
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That sounds good, too. Gorgonzola is one of my favorites, but it is so salty, small portions are in order. Good on a green salad.
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I add a little soy cream to the gorgonzola, also for spagetti sauce with pieces of ham and mushrooms. Then its a mild creamy sauce, not salty at all.
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That sounds really good. I’ve been making a Strogonoff the last few nights (steak leftovers and then chicken pieces), and the Gorgonzola would have added a nice dimension. I have two pounds of mushrooms right now, so they are playing a major role in meals.
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Stroganoff is the my husband’s/son’s favorite food. I do the sauce with sour cream, tomato puree and mustard and add mushrooms, too. (either beef or chicken)
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With the steak, I used the sour cream, but the chicken was on its own. I’ll have to try mustard sometime.
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Chicken tasts good with this sauce, too, don’t forget the tomatoe puree
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I’ll try it next time. ;->
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